Turkish Pide {Spring Style}

Pide is the Eastern Mediterranean's answer to pizza, only it's easier to make because the dough doesn't have to be flung about to create a super-thin, unwieldy floppy disc. Once the dough is prepared {the whole process takes about an hour & a quarter} it keeps perfectly in tightly tied plastic bag in the fridge for 4-5 days, getting even more pillowy as the yeast continues to expand ever-so-slowly in the cold. I'm sure there are traditional toppings but my tested and true favourite combinations are marinated artichokes + sun-dried tomatoes + balsamic caramelised onions + crumbled feta OR fresh tomato + pineapple + balsamic caramelised onions + mozarella. Since picking up this recipe the mid-week ¡pide party! {insert hip shaking and pointy fingers stabbing the air for the deliciousness and fun of it all} has become a regular feature of our at-home social calendar. And I really can't see myself  buying a pre-fabricated pizza base ever again.

Turkish Pide Recipe

{from Country Style Magazine, June 2012}

Ingredients: 1 1/2 cups warm water • 2 tbs olive oil • 1 tsp dried yeast • 1 tsp caster sugar • 4 1/4 cups strong bakers flour • 1 tsp salt • toppings of your choosing

1. Place water, olive oil, yeast & sugar in a large bowl and stir until the yeast is fully dissolved.

2. Add flour and salt. Stir until a dough forms.

3. Turn onto a lightly floured surface and knead for 8 minutes or until smooth.

4. Place in an oiled bowl, cover, and let stand in a warm place for 1 hour until dough has doubled in size.

5. Punch down and divide into into individual portions (makes 4 large pide).

6. Preheat oven to 200C. Roll out balls and place them on lined baking trays. Place toppings on the base pinching end together to make the traditional pide shape. Bake for 20 minutes.

Catherine Roberts